Banana Bread Cookie Recipe

Have you ever been transported by the irresistible aroma of baking cookies and overripe bananas into the cozy embrace of sheer nostalgia? Today, we’re diving into a batch of banana-infused magic that promises to hit the sweet spot between decadence and a touch of wholesome goodness.

Hello, and welcome to my kitchen! I am so glad you are here!

Today, I am excited to share a recipe that is comfort in cookie form: my Banana Bread Cookies. You might wonder, “What makes a cookie a banana bread cookie?” Well, it’s all about the ingredients.

And the magic that happens when you combine them. These cookies start with overripe bananas mashed into submission.

They are then combined with softened unsalted butter and packed brown sugar—right from the depths of my kitchen cupboard for a natural sweet surprise. You might see these cookies labeled as healthy.

I promise they’re not.

Banana Bread Cookie Recipe Ingredients

• Mashed Overripe Bananas: Packed with natural sweetness, add moisture and flavor, rich in potassium.
• Unsalted Butter: Provides richness and tenderness; source of fat for texture.
• Brown Sugar: Adds sweetness and moistness with a slight caramel hint.
• Whole Wheat Flour: Adds fiber and nutrients for a wholesome texture.
• Ground Cinnamon: Warm, spicy flavor with potential antioxidant benefits.
• Chopped Walnuts or Pecans: Add crunch, healthy fats, and protein.
• Semi-Sweet Chocolate Chips: Lend sweetness and richness; optional indulgence.

Banana Bread Cookie Recipe Ingredient Quantities

• 1 cup mashed overripe bananas (about 2-3 bananas)
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1 cup semi-sweet chocolate chips (optional)

How to Make this Banana Bread Cookie Recipe

1. Set your oven to 350°F (175°C) to warm up, and prepare a baking sheet with parchment paper.

2. In a big mixing bowl, beat together the butter and brown sugar until you obtain a light and fluffy mixture.

3. Put the egg and the vanilla extract with the butter mixture and mix it until it composes well.

4. Incorporate the mashed bananas into the mixture by stirring them in.

5. In another bowl, combine and mix thoroughly the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.

6. Slowly incorporate the dry components into the wet components, mixing until the two are almost indistinguishable.

7. Carefully mix the chopped walnuts or pecans and the semi-sweet chocolate chips into the batter, if you are using them.

8. Place rounded tablespoons of dough onto the prepared baking sheet. Allow sufficient space between each cookie.

9. In the oven that has been preheated, bake for 10-12 minutes, or until the edges are a golden brown.

10. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack, where they will cool completely.

Banana Bread Cookie Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Electric mixer or hand whisk
9. Spatula
10. Spoon (for stirring)
11. Tablespoon (for scooping dough)
12. Wire rack

FAQ

• Can I use frozen bananas?Using frozen bananas is perfectly acceptable. However, you must ensure they are completely thawed and any excess liquid is drained before mashing.
• Can I substitute whole wheat flour?It is possible to substitute all-purpose flour in place of whole wheat, but this will create a new set of flavors and textures that will be a slightly different outcome than what whole wheat will give you.
• Are the nuts and chocolate chips necessary?These are not necessary. They provide texture and flavor but can be left out if one wishes.
• How should I store these cookies?Keep in an airtight container at room temperature for up to three days. For longer storage, freeze the cookies.
• Can I use dark brown sugar instead of light brown?Using dark brown sugar is an option, but if you do, expect a slightly stronger flavor of molasses in your final product.
• Is it possible to make this recipe vegan?You can attempt to substitute the butter with a vegan butter alternative and the egg with a flaxseed egg. Remember, the texture might differ slightly.
• How ripe should the bananas be?The bananas should be extremely ripe, with an abundance of brown spots, to guarantee sweetness and moistness.

Banana Bread Cookie Recipe Substitutions and Variations

1/2 cup unsalted butter, softened: Replace with either 1/2 cup of coconut oil or with 1/2 cup of margarine.
3/4 cup brown sugar, packed; substitute with; 3/4 cup coconut sugar; or; granulated white sugar; with a tablespoon of molasses.
A large egg can be substituted with either of the following:

1. A flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and allow to sit for 5-10 minutes.

2. 1/4 cup unsweetened applesauce.
1 teaspoon vanilla extract: Substitute with 1 teaspoon of almond extract or 1 teaspoon of maple syrup for a varied flavor profile.
1 cup of whole wheat flour: Substitute with 1 cup of oat flour or additional all-purpose flour.

Pro Tips

1. Ripeness of Bananas Use bananas that are very overripe, with lots of brown spots on their skins. The riper the bananas, the sweeter and more flavorful your cookies will be.

2. Temperature of Ingredients Ensure the butter and egg are at room temperature before you start mixing. This helps them integrate more smoothly into the batter, resulting in a better texture for your cookies.

3. Chill the Dough For a thicker cookie, consider chilling the dough for about 30 minutes before baking. This helps prevent the cookies from spreading too much when baking.

4. Enhance the Flavor Toast the walnuts or pecans lightly before adding them to the batter. This extra step brings out their nutty flavor, adding more depth to your cookies.

5. Even Baking Rotate your baking sheet halfway through the baking time. This ensures that the cookies bake evenly, giving them a uniform golden-brown edge.